Reese's Peanut Butter Centered Cupcakes

Reese's Peanut Butter Centered Cupcakes
(recipe adapted & modify slightly from Fong's Kitchen)

Ingredients: 
140g Liv unsalted butter 

100g sugar 

2 eggs

50g milk

1 Tbsp rum

200g plain flour + 2 tsp baking powder

Reese's peanut butter milk chocolate, cut into quarters

Reese's peanut butter chips

Method:

1. Cream butter & sugar together till pale light & fluffy.

2. Add in eggs, one at a time & beat for another minute.  Mix in milk & rum.

3. Add in the sifted flour mixture & mix well to combine.

4. Divide batter into cupcake liners, put a quarter of peanut butter milk chocolate & sprinkle with chips. Bake in a preheated oven @ 160C for 20mins. 

Easy Black Sesame Paste 簡易芝麻糊

 

Easy Black Sesame Paste 簡易芝麻糊  

Ingredients: 
40g rice 
4 cups water
8 Tbsp black sesame powder
2 Tbsp sugar
1.5 Tbsp cornflour + 2 Tbsp water

Method:

1. Rinse the rice & drain the water. Then soak rice in water just enough to cover it overnight.

2. Drain the water from the rice. Blend rice & sesame powder with 4 cups of water till smooth.

3. Strain the sesame mixture into a pan.

4. Bring the sesame mixture to a boil & add in sugar. Cook on low heat for 15mins.

 

5. Drizzle in corn flour mixture & keep stirring the sesame mixture. It will get thicken.

 

6. Serve hot. Enjoy!

奧利奧吐司

Oreo Loaf 奧利奧吐司 

Ingredients:
300g bread flour
1/2 tsp yeast
150g milk
20g Liv salted butter 
100g oreo, crushed

*Direct method
*Refer here for shaping 

 

Banana Cupcake

 

Banana Cupcake
(Recipe adapted & modify slightly from Vivian Pang's Kitchen)

Ingredients:
(A)  
110g Liv unsalted butter
80g sugar
2 eggs
1 tsp rum
200g mashed banana

(B)
160g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
30ml milk
 
Method:  
1. Cream butter & sugar till light & creamy. Slowly add in egg & rum. Beat till well combine.  
2. Add in mashed banana & mix well.  
3. Fold in sifted flour in 2 batches alternate with milk.
4. Fill the batter into lined muffin cups.
5. Bake in preheated oven @ 160C for 20mins.

Chestnut Chiffon

Chestnut Chiffon 
(recipe adapted & modify slightly fr Honey Bee Sweet)   

Ingredients
Egg yolk mixture
4 egg yolks
110ml water + 1 Tbsp Nutella + 150g chestnuts (blend together)
60ml vegetable oil  
40g dessicated coconut

100g plain flour
 
Egg white mixture  
4 egg whites  
80g caster sugar 

Method: 
1. In a large mixing bowl, add yolks, chestnut puree & oil. Add in sifted flour & dessicated coconut. Mix well till combined.
2. In a separate mixing bowl, beat whites till foamy. Gradually add in sugar & beat till stiff peaks.
3. Mix (2) into (1). 
4. Pour cake batter into tube pan. Bake in a preheated oven at 160C for 40mins.
 

Chocolate Cinnamon Chips Muffins

 

Ingredients

125g Liv unsalted butter
80g sugar
120g eggs
125g plain flour
1 tsp baking powder
50g yoghurt
1 tbsp Cointreau
2 Tbsp Cocoa powder 
Cinnamon Chips 

Method:

1. Cream butter & sugar till light & fluffy. Add in eggs slowly & beat until combined.
2. Sieve in flour, cocoa powder & baking powder, alternating with yoghurt & Cointreau.
3. Scoop batter into cupcake liners. Top with cinnamon chips.
4. Bake in a preheated oven @180C for 15mins.

Almond Chocolate Rice Cupcake

 

Almond Chocolate Rice Cupcake
(recipe adapted & modify slightly from here)
 
Ingredients:
2 eggs
100g sugar
2 tsp Cointreau
50g almond powder
80g plain flour
1/2 tsp baking powder
70g Liv salted butter, melted
4 Tbsp chocolate rice

Method:
1.  Whisk eggs until foamy, add in sugar gradually till ribbon stage.
2.  Add in Cointreau, almond powder, baking powder & flour till combined.
3.  Remove 1/2 cake batter & mix with melted butter, then add in the rest of the cake batter & mix well. Add in chocolate rice & mix slightly.
4.  Divide cake batter into cupcake liners. Bake in a preheated oven @ 160C for 22mins.